Vegan Gluten Free Jammie Dodgers

I’m going to geek out a little bit right now and tell you all about my favorite TV show, Doctor Who. If you’ve never seen the show, it’s about a two thousand year old space-time-traveling, face-changing alien called The Doctor. He basically saves the universe on a weekly basis with his time machine and various human companions. Now that you’re all caught up, why am I posting about this on Christmas Eve? It’s because the BBC airs a special episode on Christmas Day each year, and it’s a huge television event around the world. I realize that “space-time travel” doesn’t exactly sound very Christmas-ey, but trust me, it’s the best Christmas tradition ever.

In a few episodes, the Doctor mentions that his favorite cookies are Jammie Dodgers, a popular biscuit in the UK. So, what could be a better snack to have while watching the Christmas special than these cookies? I googled the ingredients for Jammie Dodgers and found out they are actually vegan (COOL!) but unfortunately not gluten free. Naturally, I had to create a gluten free and vegan recipe for all of you gluten free Whovians out there. They’re a perfect dessert to have for your holiday dinner, or the part right after dinner when you sneak away to watch the Christmas episode of your favorite show.

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The Doctor with his Jammie Dodger!

Jammie Dodgers are traditionally made with shortbread cookies and raspberry jam. The recipe below is for shortbread cookies, but I also tested these out with my Vegan Gluten Free Sugar Cookies and they were awesome. Shortbread and sugar cookies are similar, but shortbread cookies have fewer ingredients and are heavier on the butter. I adapted my shortbread recipe from Martha Stewart. 


2 cups gluten free flour mix: 3/4 cup brown rice flour, 3/4 cup gluten free oat flour, 1/4 cup potato starch, 1/4 cup arrowroot powder

1/2 teaspoon salt

1 cup coconut butter

1/2 cup confectioner’s sugar

1 teaspoon vanilla extract

1 tbsp unsweetened applesauce

1/4 cup cold water

Raspberry jam


1) Place the cup of coconut butter into a bowl and beat with an electric mixer for about 30 seconds until smooth. Add the sugar and beat for another 30 seconds. Add the vanilla, flour, and salt, and beat the mixture until it is crumbly and everything is incorporated.

2) Add 1/4 cup water and 1 tbsp unsweetened applesauce to the bowl and mix with your hands until completely incorporated. The dough should stick together at this point.

3) Divide the dough in half, wrap each half in plastic, and refrigerate for one hour.

4) Remove from the fridge and let the dough warm up for an hour before rolling it out.

5) Line a cookie tray with parchment paper, and preheat the oven to 325F.

6) Roll out the dough to 1/4-inch thickness on a piece of parchment paper. Use a circle cookie cutter about 3 inches wide to cut out circles from the dough. You should end up with about 20 circles.

Note: Jammie Dodgers are sandwich cookies with jam in the middle. The bottom cookie is a full circle, and the top has a hole cut out of the middle. So if you have 20 circles of dough, you’ll end up with 10 Jammie Dodgers.

7) Take half of the circles and cut a hole out of the middle with a cookie cutter or a knife. The hole can be circular or heart-shaped!

jammie dodgers 2

8) Transfer all the cookies to the cookie sheet and bake at 325F for 15 minutes until golden brown at the edges. Remove from the oven and let them cool for 30 minutes.

9) Spread jam on each of the bottom cookies (the full circles). Place the top cookies (holes in the middle) on top of the jam.


Holiday Sugar Cookies

These cookies are a Chanukah tradition in my house. They are full of sugar, but everyone deserves to indulge a bit during the holidays. Dip them in some coconut “egg” nog, snuggle up next to the fire, and have a wonderful holiday! 🙂


For the cookies:

1 cup granulated sugar

½ cup coconut butter

1 tsp vanilla

1 egg equivalent of ener-g egg replacer (1.5 tsp powder + 2 tbsp water)

1 cup gluten free oat flour

¾ cup brown rice flour

1 tbsp arrowroot powder

¼ tsp salt

½ tsp baking powder

2 tbsp cold water

1 tbsp unsweetened applesauce

For the frosting:

1.5 tablespoons almond milk

1 cup powdered sugar


1) Soften the coconut butter in the microwave on high for 15 seconds, then stir with a spoon until you get a smooth, creamy paste.

2) Pour the coconut butter and sugar into a bowl and beat with an electric mixer or whisk vigorously.

3) Add the vanilla and ener-g egg replacer, and continue mixing until everything is combined.

4) Add the flour, salt, arrowroot powder, baking powder, and continue mixing until you get a crumbly mixture and everything is incorporated.

5) Finally, add the cold water and applesauce, and mix. The dough should not be wet or sticky, but should hold together well.

6) Divide the dough in half and wrap each part in plastic wrap. Place in the fridge for at least one hour, but you can also freeze the dough for a week if you’re not ready to bake it yet.

7) When you’re ready to bake, the dough needs to be taken out of the fridge and warmed up for about 1-2 hours before you can roll it out successfully. Roll it out to about 1/4 inch thick, and cut shapes out with cookie cutters.

8) Bake at 325F for 15-20 minutes or until golden brown around the edges, and let them cool for 30-45 minutes before frosting.

9) Mix the powdered sugar and almond milk together to make the frosting. Add more sugar to make it thicker, and more almond milk to make it thinner. Frost each cookie and decorate with candy, sprinkles, and chocolate chips.

Peppermint Chocolate Fudge

I’m sticking with my holiday dessert theme to bring you another Christmas treat! I used this really simple recipe from Katy’s Kitchen to make my peppermint fudge. Her recipe makes a basic chocolate fudge, so I put a little holiday spin on it. I replaced the 1 teaspoon of vanilla extract in her recipe with 1/2 teaspoon vanilla extract + 1/2 teaspoon peppermint extract. 

I crushed three full-size vegan candy canes to sprinkle on top of the fudge before putting it in the fridge to set. To crush the candy canes, put them in a sealed ziploc bag, place them on a cutting board, and use a hammer to crush them into small pieces.

candy canes candy canes 2







peppermint fudge

I also made a white chocolate version of this fudge recipe! I used vegan “golden white chocolate” from Organic Nectars.  The color is actually a tan/brown as opposed to white, though it tastes like white chocolate. I used 3 oz of the white chocolate, 2.5 tbsp coconut milk, 1/2 tsp vanilla, and 1/2 tbsp coconut oil for this version. I also sprinkled some crushed up candy canes on top because it’s Christmas!

Mini Vegan Gingerbread House

What’s the point of a gingerbread house if you can’t eat it? Sure, it’s fun to get one of those pre-made kits and decorate it, but I don’t want to stare at my inedible gingerbread house for two weeks and then throw it away. I want to take a few pictures, show it off at my holiday party, and then commence snacking.

Gingerbread has always been off-limits to me because of my various allergies, but this year I’d finally had enough. I was going to find a way to have my gingerbread house and eat it too. When I found a recipe on Minimalist Baker, it was exactly what I was looking for. It is a perfect allergy-friendly gingerbread recipe free of dairy, gluten, eggs, soy, corn, and (my allergy arch-nemesis) cloves. It works nicely for gingerbread house construction or just making some kick-ass cookies, and it made my whole house smell like Christmas!

To make your own gingerbread house, you will need:

1) Minimalist Baker’s Vegan Gluten Free Gingerbread Dough. For Dana’s recipe I used 1.5 cups of gluten free flour blend (1/2 cup brown rice flour, 1/2 cup gluten free oat flour, 1/4 cup arrowroot powder, 1/4 cup potato starch). For the “vegan butter” I recommend using coconut butter (it’s thicker than coconut oil) softened in the microwave for 10-15 seconds and stirred with a spoon until smooth (it should look like melted frosting). I baked the gingerbread house cutouts for 20 minutes at 350F to make sure they would be firm.

Note: I made a double batch of the gingerbread dough recipe to make sure there was enough for the entire house, and had some dough left over for cookies! I ate most of the cookies, but did use a few for my gingerbread house scene. gingerbread 5

2) Cherrybrook Kitchen vegan/gluten free vanilla frosting, or your preferred frosting. The frosting should not be too watery or too hot, or it will melt and the walls will not stick together.  You can make your own frosting by mixing powdered sugar with water or almond milk, and adding more sugar if it’s too runny. The gingerbread recipe link from Minimalist Baker also has suggestions for making your own frosting. Keep in mind that the thicker the frosting is, the better support it will be for your gingerbread house.

3) A 12 inch round cardboard base to place the house on, a square cardboard tissue box to support the walls of the house, and piping bags for the frosting.

4) Vegan/gluten free candy to decorate your house. I used kosher jelly beans that I found in the Chanukah section of my grocery store (they’re kosher because they don’t contain gelatin, so they’re vegan too!), Dandies vegan marshmallows, dairy free chocolate figures from Premium Chocolatiers, and Bob’s candy canes.

5) Vegan-suitable food dye, in case you want to make your frosting different colors to decorate with. I used “India Tree” brand that I found in Whole Foods.

6) Mini gingerbread house template. I used the Swedish House template from this BBC Good Food recipe.


1) Prepare the dough according to the instructions on Minimalist Baker. I recommend making a double batch and using the leftover dough for cookies. I refrigerated the dough for two hours before rolling out and baking.

2) Print out the template (it should be about the size of a postcard). Take a sheet of parchment or wax paper and place it over the template. Trace the three wall shapes onto the parchment paper, then cut them out so you have three paper shapes.

3) Take the dough out of the fridge and roll it out about 1/4-1/2 inch thick onto parchment paper or a floured surface. Place the parchment paper wall shape cutouts over the rolled out dough and cut the shapes out of the dough using a sharp knife. Use a spatula to transfer each shape to a cookie sheet lined with parchment paper, leaving about 2 inches of room between each shape since they spread as they bake. Make two of each shape (front and back, two sides of the roof, and two short walls, so you end up with six walls total).gingerbread 2

4) Bake the six walls for 20 minutes to make sure they are firm. Let them cool completely before constructing the house or they will melt the frosting. It’s best to let them cool for at least 12-24 hours (I waited two days before using them for the house) to make sure they’re sturdy enough to stand on the cardboard, or they will fall apart when you try to work with them.

5) Take your regular sized square tissue box and stand it upright so that the opening is on the top. Measure the height of the shortest wall (“B” on the template) on the box, tracing all around with a pen. Cut off the top of the box around the traced line so that the tissue box is only as tall as side “B”.


6) Place a piece of plastic wrap on the cardboard base and put the tissue box base on top of it. Wrap the tissue box in the plastic wrap so that the outside is completely covered. Use two pieces of double sided tape to stick the tissue box to the cardboard base. I put mine closer to one edge of the cardboard circle so I could make a larger “front yard” for the house.

7) Place your frosting into a piping bag and cut off the bottom. Pipe frosting around the base and top edges of the tissue box, and pipe 3-4 dots of frosting in the center of each “wall” of the tissue box. Press each gingerbread wall to its appropriate tissue box wall, and hold it for a few seconds to make sure it sticks. Use frosting for extra glue/support and to fill in any gaps between the walls. Place only the four supporting walls around the tissue box–don’t place the roof on yet!

gingerbread 27 gingerbread 6







8) Let the four supporting walls dry and set for at least 30 minutes before putting the roof pieces on. When you’re ready to place the roof, pipe frosting onto all the top edges of the house before placing the roof on, then pipe more frosting into the spaces between all the walls to make sure everything sticks.

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10) Decorate the house and surrounding cardboard area with your favorite candy and gingerbread cookies using the frosting as a glue.

Then let it dry, show it off, and EAT THAT GINGERBREAD HOUSE!

gingerbread 48gingerbread 65 gingerbread 68gingerbread 72

gingerbread 66


Note: I used gingerbread dough for this recipe, but you can try it with other types of cookie dough too and follow the same steps. My mom made a non-vegan sugar cookie house, and it was awesome (it’s pictured below). My vegan/gluten free sugar cookie recipe will be coming in the next few days if you’re feeling adventurous!

Edit: My sugar cookie recipe is here! 

gingerbread 46


Yes, you read that correctly. I have managed to recreate one of my all-time favorite desserts in a vegan, gluten free, and soy free form. It tastes just like the real thing and is unbelievably delicious.  To all of you skeptics out there: CHALLENGE ACCEPTED. Go ahead, make this cake and tell me it doesn’t change your life. I dare you.

If you can’t tell yet, I am beyond excited about this cake. It uses homemade ladyfingers soaked in rum and coffee for the cake base, layered with a “mascarpone cheese” of coconut whipped cream, and finally gets dusted with cocoa powder for a hint of chocolate. It takes some work to make this cake but it is SO worth it.


For the Ladyfingers:

1 cup gluten free oat flour

¾ cup brown rice flour

1 tbsp arrowroot powder

2 tsp baking powder

½ tsp salt

1 Ener-G egg (1.5 tsp ener-g egg replacer powder + 2 tbsp water)

½ cup unsweetened almond milk

½ tsp vanilla extract

2 tbsp unsweetened applesauce

½ cup maple syrup

For The Coconut Whipped Cream:

4 5-oz cans of coconut cream, chilled overnight in the refrigerator

2 tbsp maple syrup

1 tsp vanilla

Other Ingredients:

2-4 tbsp cocoa powder

1/2 oz rum

1 cup brewed or instant espresso

You will also need:

1 small mesh sieve

2 medium-sized mixing bowls

1 hand-held electric mixer

1 piping bag

Small casserole dish


*Make sure you chill the coconut cream cans in the fridge overnight before you start baking. They need to be cold so that the cream is solid enough for whipping. Put them in the fridge right side up so the cream solidifies on the top.

  1. Preheat the oven to 350F.
  2. Make the ladyfingers first. Add all of the dry ingredients for the ladyfingers to a mixing bowl and stir with a wooden spoon until combined. Add the wet ingredients and stir until you have a sticky batter.
  3. Transfer the batter into a piping bag and cut the bottom off so you have a dime-sized hole. Pipe the batter onto a tray lined with parchment paper in 4×1 inch ovals that look like this:IMG_0311
  4. Bake these for 25 minutes at 350F until golden brown. They should be a little crunchy on the outside and spongy on the inside. When they’re ready, take them out of the oven and transfer them to a wire rack or plate to let them cool completely.
  5. Open the 4 cans of coconut cream. There should be a solid layer of cream on the top of the can, and below it will be a layer of thin watery liquid. You only need the solid cream on the top plus 1 tbsp of the liquid milk. You can save the liquid to use later in other recipes or toss it. IMG_3426
  6. Scoop out the solid cream from all four cans + 1 tbsp liquid milk into a mixing bowl. Add the 2 tbsp maple syrup and 1 tsp of vanilla. Using a hand-held electric mixer, beat the cream until all the ingredients are incorporated. Start out on a slow speed and gradually increase until you see the cream start to become smoother. If you mix it for about 5-10 minutes, you’ll start to see it forming stiff peaks and looking more like a “whipped cream”. IMG_0317
  7. Using ground or instant espresso, make 1 cup of espresso (or regular coffee if you prefer).
  8. Pour 1/2 oz of spiced rum (I like Bacardi Gold or Captain Morgan) into the coffee and stir. You can measure the rum by pouring it into a regular measuring glass or using a typical shot glass (they range from 1 to 1.25 oz) and filling it up halfway.
  9. Dip several ladyfinger cookies into the coffee-rum mixture and place it into your casserole dish until you have one layer of cookies lining the bottom of the dish. It’s ok if you need to break some cookies apart to get an even layer, since the cookies will bind together later.
  10. Pour half of the coconut cream over the layer of cookies and spread evenly with a rubber spatula.
  11. Using a small mesh sieve, dust a thin layer of cocoa powder over the top of the coconut cream. IMG_0326
  12. Add another layer of coffee-rum soaked ladyfingers on top of the cocoa powder. Then add the rest of the coconut whipped cream, and top with one more layer of cocoa powder with the sieve. Your end result should look something like this:IMG_0327
  13. Cover with tinfoil or plastic wrap and place the tiramisu in the fridge for 3-4 hours to let it solidify. It should be cut into small squares and served cold. 



This post is a part of the Virtual Vegan Potluck, an online party for vegan and veg-friendly food bloggers to share recipes together. I’m so excited to be a part of it and for those of you following along with the potluck, your navigation buttons to the previous and following blog posts are below:

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<–Click on that button to return to the previous post in the potluck.


Click on that button to go to the next post in the potluck. –> 


Banana Bread

Banana bread is a staple at holiday dinners in my house. My mom has perfected her recipe over many years but it’s definitely not suitable for vegans. It took me about five attempts to recreate her recipe for my needs, but I finally did it and it was taste-tester approved at Thanksgiving dinner! You can eat this banana bread for breakfast, or maybe with some dairy free ice cream for dessert…


1/2 cup gluten free oat flour

1/2 cup brown rice flour

2 tbsp potato starch

2 tbsp arrowroot powder

1/2 tsp salt

1/2 tsp ground cinnamon

1 tsp baking soda

1/2 cup vegan shortening (I use Nutiva)

1 cup maple syrup

2 ripe bananas

1/2 cup vegan chocolate chips (optional)


Preheat the oven to 350F.

Using an electric mixer, mix the oat flour, brown rice flour, potato starch, arrowroot powder, salt, cinnamon, and baking soda. Add the shortening and maple syrup, and mix until combined. Mash the bananas with a fork in a separate bowl until smooth. Add the banana to the rest of the ingredients and mix for 3-5 minutes until the batter is smooth and the shortening and bananas are completely incorporated. Add the chocolate chips and mix for five seconds so they are evenly distributed in the batter.

IMG_0331Grease two small loaf pans (6 in. x 3 in.) with coconut oil or shortening. Fill each loaf pan 2/3 full with batter. Bake on a tray in the oven for 30 minutes, or longer if you have a larger loaf pan. The banana bread is ready when you can insert a toothpick into the middle of the loaf and it comes out clean.

When ready, remove from the oven and let it cool for 20 minutes in the loaf pan, then remove from the loaf pan and transfer to a plate. Slice and serve warm.




Coconut Whipped Cream Mini Fruit Tarts

These fruit tarts are so good AND they’re sort of healthy, you know, because of the fruit (just go with it). Thanks to the magic of coconut cream, they are soy free too! It is so simple to make your own dairy free whipped cream and turn any plain dessert into a decadent treat, or just eat it right out of the bowl. Stay tuned for another recipe coming soon with this incredible magical coconut whipped cream!


1 batch of my Gluten Free Pie Crust (this is enough for about 4 mini tarts)

Maple glaze for the crust: 2 tbsp almond milk + 2 tbsp maple syrup

4 mini ramekins (about the size of your palm)

2 5-oz cans of coconut cream, chilled overnight

1 tbsp maple syrup

1/2 tsp vanilla extract

Sliced mango, kiwi, and blackberries (or any other fruit you prefer)


*Make sure you chill the coconut cream cans in the fridge overnight before you start baking. They need to be cold so that the cream is solid enough for whipping. Put them in the fridge right side up so the cream solidifies on the top.

Make the pie dough, then leave in the fridge for an hour. Take out of the fridge, let it warm up for 5-10 minutes, then roll it out flat (about 1/4 inch thick) and place a quarter of the dough in each ramekin. Brush the dough with the maple glaze (2 tbsp almond milk + 2 tbsp maple syrup) and bake for 20 minutes at 350F.IMG_0051


While the dough is baking, open the cans of coconut cream. There should be a solid layer of cream on the top of the can, and below it will be a layer of thin watery liquid. You only need the solid cream on the top plus 1 tbsp of the liquid milk. You can save the liquid to use later in other recipes or toss it.  Scoop out the solid cream from all four cans + 1 tbsp liquid milk into a mixing bowl. Add the 1 tbsp maple syrup and 1/2 tsp of vanilla. Using a hand-held electric mixer, beat the cream until all the ingredients are incorporated. Start out on a slow speed and gradually increase until you see the cream start to become smoother. If you mix it for about 5-10 minutes, you’ll start to see it forming stiff peaks and looking more like a “whipped cream”.

Take the pie crust out and let it cool for about 10 minutes, and wash and slice the fruit while the crust is cooling. Spoon a quarter of the whipped cream into each pie crust so it fills it about halfway. Finally, layer the sliced fruit on top of the whipped cream, and enjoy your mini homemade fruit tart!